hamptons chef to hamptons house owner pipeline with meredith hayden of wishbone kitchen

Summary

Podcast Summary: Gals on the Go - Episode: "Hamptons Chef to Hamptons House Owner Pipeline with Meredith Hayden of Wishbone Kitchen"

Release Date: April 30, 2025
Host/Author: PodcastOne
Guest: Meredith Hayden, Founder of Wishbone Kitchen

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1. Guest Introduction

The episode features Meredith Hayden, popularly known as Wishbone Kitchen, joining hosts Brooke Miccio and Danielle Peazer. Meredith shares her excitement about being on the podcast and expresses admiration for the hosts' content.

Notable Quote:
Meredith Hayden ([02:04]): "It is truly an honor... guys, I found this girl who makes videos. She's a chef in the Hamptons."

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2. Meredith's Culinary Journey

Meredith delves into her transition from a private chef to a cookbook author. She discusses her early experiences in culinary school, including her stint as a line cook, which solidified her desire to focus on home cooking rather than working in restaurants.

Key Points:

• Culinary School Externship: Initially desired to work in food media but was advised to gain restaurant experience.
• Private Chef Experience: Transitioned to being a private chef while maintaining a corporate job, discovering a passion for home cooking.
• Social Media Influence: Began sharing recipes online to reach a broader audience, leading to cookbook opportunities.

Notable Quote:
Meredith Hayden ([26:48]): "I had started posting on social media while I was a private chef to advertise my services... the end goal of writing books."

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3. Reducing Food Waste and Strategic Cooking

A significant portion of the discussion revolves around Meredith's strategies to minimize food waste. She emphasizes the importance of planning and creativity in the kitchen to utilize ingredients efficiently.

Key Points:

• Herb Utilization: Suggests sticking to one herb per week to reduce waste and inspire creativity.
• Meal Planning: Recommends categorizing grocery lists by aisle to streamline shopping and avoid impulsive purchases.
• Cooking Tips: Advocates for semi-homemade meals and using pre-chopped ingredients to save time and reduce mess.

Notable Quote:
Meredith Hayden ([29:11]): "Restrictions and barriers tend to inspire you and make you more creative... it probably pick more interesting meals."

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4. Creating the Cookbook

Meredith provides insights into her upcoming cookbook, highlighting its balance between weeknight meals and dishes suitable for entertaining. She discusses the thought process behind recipe selection, ensuring accessibility for beginners while offering sophisticated options for more experienced cooks.

Key Points:

• Balanced Recipes: Combines casual weeknight meals with recipes that can be dressed up for special occasions.
• Themed Menus: Includes sections that organize recipes into themed menus, aiding both cooking and hosting.
• Visual Appeal: Prioritized stunning photography and illustrations to make the book attractive even to non-cooks.

Notable Quote:
Meredith Hayden ([70:15]): "I wanted the book to be visually interesting and fun for people to flip through even if they have zero intention of cooking anything."

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5. Personal Stories and Signature Recipes

Meredith shares personal anecdotes related to her recipes, including the popular "Boyfriend Roast Chicken." She discusses the story behind the recipe, its impact on her personal life, and its reception among her audience.

Key Points:

• Boyfriend Roast Chicken: Originated from a casual dating scenario, leading to its nickname "Roast Chicken Guy" in her online community.
• Recipe Popularity: The recipe resonates with her audience as a symbol of love and effort in cooking.
• Community Engagement: Emphasizes the importance of small tips that can make a significant difference in everyday cooking.

Notable Quote:
Meredith Hayden ([66:34]): "It's a recipe that works... you make it for somebody you love and care about."

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6. Life in the Hamptons

The conversation shifts to Meredith's life in the Hamptons, discussing her new home, favorite local spots, and the unique challenges of owning a property in such a prestigious area.

Key Points:

• Purchasing a Hamptons Home: Describes finding and acquiring an old barn with charm, transitioning into full-time Hamptons living.
• Local Favorites: Shares insights into local grocery stores like Citarella and discusses the balanced food scene.
• Social Dynamics: Talks about the exclusivity and high costs associated with dining out in the Hamptons.

Notable Quote:
Meredith Hayden ([52:07]): "It's an old barn, and it has so much charm and character... I was obsessed with the place."

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7. Hosting and Celebrity Encounters

Meredith recounts experiences hosting friends and even celebrities in her kitchen. She highlights the balance between maintaining her authenticity and managing high-profile guests.

Key Points:

• Celebrity Guests: Shares her first encounter with Ed Sheeran and how it felt both exciting and overwhelming.
• Authentic Hosting: Emphasizes creating a comfortable environment for guests, regardless of their fame.
• Maintaining Relationships: Discusses staying connected with clients and friends, ensuring ongoing support and engagement.

Notable Quote:
Meredith Hayden ([33:13]): "That's why we can't remember the atmosphere... It's kind of like hemorrhaging money for this."

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8. Cookbook Launch and Tour

Meredith provides details about her cookbook launch, including availability, pre-orders, and plans for book signings across various bookstores. She shares tips for attendees on her tour and the excitement surrounding the release.

Key Points:

• Pre-Order Information: Available on Amazon, Barnes & Noble, and Meredith's website.
• Book Tour Plans: Includes signing lines and interactive sessions with fans.
• Engagement with Readers: Encourages listeners to pre-order and participate in tour events.

Notable Quote:
Meredith Hayden ([70:58]): "You can find me on Instagram and TikTok at Wishbone Kitchen and on YouTube now. We love that."

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9. Favorite Recipes and Cooking Hacks

The hosts and Meredith exchange favorite recipes and cooking hacks, offering listeners practical tips to enhance their culinary experiences. They discuss various dishes from the cookbook and share personal adaptations.

Key Points:

• Short Rib Bolognese: A signature recipe that combines traditional Bolognese with short ribs for a richer flavor.
• Greek Salad Adaptations: Meredith talks about substituting ingredients based on availability and personal preference.
• Culinary Creativity: Encourages experimenting with recipes to suit individual tastes and dietary needs.

Notable Quote:
Meredith Hayden ([69:08]): "I think there are certain things you can do in a roast chicken recipe to yield a really crispy crust or something that visually is really impressive."

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10. Closing Remarks

The episode concludes with Meredith expressing gratitude towards the hosts and listeners. She emphasizes the importance of community and continuous learning in the culinary journey.

Notable Quote:
Meredith Hayden ([73:28]): "Thank you. Quality content. We are so excited. Go pre-order her book now."

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Conclusion

This episode of Gals on the Go offers an intimate glimpse into Meredith Hayden's evolution from a Hamptons-based private chef to a celebrated cookbook author. Through engaging conversations, listeners gain valuable insights into strategic cooking, reducing food waste, and the intricacies of launching a culinary book. Meredith's personal stories, combined with practical cooking tips, make this episode a must-listen for both aspiring chefs and food enthusiasts alike.

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Follow Meredith Hayden:

• Instagram & TikTok: @WishboneKitchen
• YouTube: Wishbone Kitchen
• Cookbook Pre-Order: Available on Amazon, Barnes & Noble, and WishboneKitchen.com.

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Note: This summary focuses solely on the main content of the podcast episode, excluding advertisements, intros, outros, and other non-content segments as per the user's request.

Transcript

[Danielle Peazer]

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[Brooke Miccio]

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[Meredith Hayden]

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[Brooke Miccio]

With new MCvalue, prices and participation may vary. Ballot for item of equal or lesser value.

[Danielle Peazer]

This episode is brought to you by Squarespace. Squarespace, the all in one platform for building your brand and growing your business online. Go to squarespace.com gals for a free trial and when you're ready to launch, use offer code GALS to save 10% off your first purchase of a website or domain. Hello, you guys.

[Brooke Miccio]

What's up?

[Danielle Peazer]

Welcome back to Gals in the Go podcast. I'm Danielle.

[Meredith Hayden]

I'm Brooke.

[Brooke Miccio]

And I'm Merida.

[Danielle Peazer]

Wow. We have Ms. Meredith Hayden, also known as Wishbone Kitchen, right here in the studio with us.

[Brooke Miccio]

Hi. I'm happy to be here.

[Meredith Hayden]

It is truly an honor. I. I do feel like I was an early fan of your content. Like, I feel like I was like, guys, I found this girl who makes videos. She's a chef in the Hamptons.

[Danielle Peazer]

And I feel like we were, like, staying in the Hamptons and we were talking about this.

[Meredith Hayden]

So, so iconic. And you wrote a book. We are just so excited. We're gonna talk about literally everything today under the sun. I feel like you don't do a lot of podcasts.

[Brooke Miccio]

I don't.

[Meredith Hayden]

Very honored that we are here with us.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

I just sounded like Brooke with the Long island act. Very honored.

[Meredith Hayden]

Yes. Because you're from Jersey, so you get the accent.

[Brooke Miccio]

Totally. Jersey and Long island accents are one in the same almost.

[Meredith Hayden]

They're pretty much impossible to break. I've tried, you know, it's.

[Danielle Peazer]

Please never lose them. I love them so much. Like, it makes me so happy. Do you? I guess you don't really have too much of an accent, do you? I don't.

[Brooke Miccio]

I mean, I think, like, sometimes it comes out. It's hard because my dad's from Philadelphia, my mom's from the south, so I don't have that. Ooh, first podcast hurt. I don't really have that, like, at home influence.

[Danielle Peazer]

Anyone comes in. So there. I guess some people from the north go down to school.

[Brooke Miccio]

Totally. I think the second most represented state at that school is New Jersey.

[Danielle Peazer]

Yeah, that makes sense.

[Brooke Miccio]

Everyone in New Jersey leaves New Jersey.

[Meredith Hayden]

That makes. We had a lot of Jersey people at Georgia, too. I feel like they go all over the place.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

Yeah.

[Danielle Peazer]

And then you start saying y'all, and you're like, here we are.

[Meredith Hayden]

Did you ever adapt or were you just like, no. Like, I'm a Jersey girl through and through. Like, sometimes I molded into this person. I was like, why am I doing this?

[Brooke Miccio]

I definitely adapted and, like, took on some. Well, my northern friends would say I would take on some qualities, but the Southern friends would be like, you're a Yankee. But a lot of the reason, I feel like, is because my mom's family is from North Carolina, and I was, like, already kind of halfway. How to tell it over there.

[Danielle Peazer]

Yeah, that's so funny. No, I'm obsessed. The fact that you went to school in the south, too, like, I just feel immediately bonded with someone.

[Brooke Miccio]

So fun.

[Danielle Peazer]

Have you gone back at all?

[Brooke Miccio]

Sort of. I, like, it's like, Covid. I'm confused.

[Danielle Peazer]

Yeah, you're like, was I. When was I there?

[Brooke Miccio]

Was I there? We. My friends and I have gone back twice since we graduated, and I actually just booked a trip today to go back for a home game. Oh, that's so fun.

[Danielle Peazer]

You're about to thrive. Like, I know.

[Brooke Miccio]

I'm so excited. We're gonna tailgate. We got a tailgate spot. We're gonna do, like, a whole spread.

[Danielle Peazer]

Wait, so. Oh, yeah, you're gonna do a whole spread. Something from your cookbook by Hope. Like, we're skimming through, and I'm like, wow. So I need to make all of these. Like, they're so tasty looking.

[Brooke Miccio]

There's definitely a bunch of Southern Influenced recipes. Like, there's pimento cheese recipe in there. Biscuits.

[Danielle Peazer]

Oh, yeah, baby.

[Meredith Hayden]

These were all the causes of my freshman 30. And you're literally, like, cheese. All the sugary drinks.

[Brooke Miccio]

We were talking about cookout earlier.

[Meredith Hayden]

That too, yes.

[Danielle Peazer]

Wait, that's so funny. Freshman year of college is when I discovered queso. So all how.

[Meredith Hayden]

And a frozen margarita.

[Danielle Peazer]

Oh, yeah. My bowl for, like, date nights. You'd, like, go and get the frozen margs. Yes, I know. No, I know. It's a blast from the past, honestly.

[Brooke Miccio]

Wow.

[Danielle Peazer]

So you're going to have the whole game day fit everything. I can't wait for this.

[Meredith Hayden]

Were you in college?

[Brooke Miccio]

Yeah. I think that's, like, when I started cooking. I was a sophomore, and that was when my living situation had a kitchen. And I remember, like, calling my mom and asking her how to make chicken. And then I made a rice pilaf, which I was also talking about earlier. Love rice pilaf out of the box. Of course.

[Danielle Peazer]

It's the only way.

[Brooke Miccio]

But I just remember, like, looking at this, like, spread of chicken and rice peel off and, like, steamed broccoli and being like, I did that.

[Danielle Peazer]

Things I did.

[Meredith Hayden]

Feeling fulfilled. Like.

[Brooke Miccio]

Yes. But then, you know, it's actually funny. I made my first tomato tart in college for, like, this, like, little sorority thing. We were doing a. And everyone was like, what the hell? Like, why did you do that? I was like, I don't know. Felt like over me. It was so strange.

[Danielle Peazer]

Here we are now. That makes Here we are now. What I find so, so crazy is you posted the other day a recipe for something you were saying how you used to be a picky eater.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

And that really just made me so happy because I'm working on it. But I used to be such a picky eater. I think Brooke could agree. Like, I'm working.

[Meredith Hayden]

Well, both.

[Brooke Miccio]

Yes.

[Danielle Peazer]

But I still am, and I'm still working on it.

[Brooke Miccio]

What are your eating preferences?

[Danielle Peazer]

The things that I don't eat. Seafood, which is so sad. Like, that's a big bummer. And then certain sauces, like mayo, mustard, the white sauces.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

What were your things? And have you gotten over them?

[Brooke Miccio]

So when I was, like, really little, I was a buttered noodles, wouldn't eat meat, tried to be a vegetarian. I don't know what. Like, I. I like to think that I just had really sensitive taste buds because I tasted things just, like, too intensely when I was younger.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

And so things like chocolate steak, things that were, like, very rich.

[Danielle Peazer]

Okay.

[Brooke Miccio]

To the palate, overwhelmed me. So I was Always, like, vanilla buttered noodles. Yeah. Picky eater. But it wore off pretty quickly. I feel like my parents just bullied me. They were like, we're not making you another dinner, so you have to eat.

[Meredith Hayden]

It, figure it out.

[Brooke Miccio]

And so it kind of wore off pretty quickly.

[Danielle Peazer]

That's really nice. That's good. See, my family, like, babies me. Like, literally this past weekend, I was home for Easter, you guys. I'm not even kidding. Oh, what are we eating? They're like, so we're all having lamb, but we bought you a ham, love. I didn't even ask, though. I was like, oh, my God, this is so embarrassing.

[Meredith Hayden]

They're just happy to have you home.

[Danielle Peazer]

Yeah, I know. Like, please stay home.

[Brooke Miccio]

Literally. I went. But my dad was like, I got you cereal.

[Meredith Hayden]

Thanks.

[Danielle Peazer]

Been on a big cereal cake. Yeah, I know. So now, like, is there anything you won't eat? I, like, need to know this.

[Brooke Miccio]

I. There's nothing I won't eat. Like, I'll eat everything. Especially if I'm out to dinner and someone's like, oh, I really want to try this. Or like, I really want you to try this. This is my favorite or something. Sure.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

I'm like, okay, I want to, like, hear you out and give it a try. But something that I've been struggling to get on the gravy train with is tinned fish.

[Meredith Hayden]

It's a big trend right now.

[Danielle Peazer]

You've seen the una and stuff like that.

[Brooke Miccio]

Like the fancy ones from, like, Portugal.

[Meredith Hayden]

The tote bags with all the, like, tins of fish.

[Danielle Peazer]

Oh, I do love the bags. Like, ST has a great bag. I do love the style.

[Brooke Miccio]

So I've always, like, despised tuna just because the smell and stuff. But I love the idea of, like, I know an artisanal tinned mackerel, but then when I go to eat it, I don't love.

[Meredith Hayden]

And that's fair.

[Brooke Miccio]

That's.

[Meredith Hayden]

That's completely valid.

[Danielle Peazer]

Draw the line.

[Brooke Miccio]

That's.

[Meredith Hayden]

I think. I think that's acceptable, personally.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

I mean, she's like, won't do cream based sauces.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

But won't do, like, cream cheese still. Okay. Right.

[Brooke Miccio]

Like sour cheese. Sour cream is, like, the best condiment.

[Meredith Hayden]

I know.

[Danielle Peazer]

I know.

[Meredith Hayden]

And ranch and all those.

[Danielle Peazer]

I know I'm missing out. And like, yum yum sauce and hibachi. I don't do that Is so up.

[Meredith Hayden]

Upset.

[Danielle Peazer]

I do the goody goody.

[Brooke Miccio]

Do you think if you close your eyes and you ate something and, like, you liked it and then you found out that. Because that's what Happened with me and mayonnaise. I used to be afraid of mayonnaise. And then I was eating chicken salad or something. Maybe it wasn't chicken salad, but I was like. I was like, wait, this is delicious. Like, that's half mayonnaise. And I was like, I guess I like mayonnaise.

[Danielle Peazer]

No, totally. Buffalo chicken dip. I recently have started to, like. And there's a whole thing of cream cheese in there.

[Meredith Hayden]

Oh, my gosh.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Yeah, the dog did. Yeah. All cream cheese.

[Brooke Miccio]

Yes.

[Danielle Peazer]

I just make no sense. But you were saying pimento cheese earlier. I tried pimento cheese again, like, years later, and now I like it.

[Brooke Miccio]

Well, that's. That's huge.

[Danielle Peazer]

Yep.

[Brooke Miccio]

See?

[Meredith Hayden]

Don't tell.

[Danielle Peazer]

Don't tell. No, but I'm glad you're telling me.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Like, so I can eat.

[Brooke Miccio]

But I've had. I've had similar, like, mental blocks. Do you like aioli?

[Danielle Peazer]

I do. That's what makes no sense. I know. More so if it's like, garlic, like, it needs to be really garlicky.

[Meredith Hayden]

She used to order, like, Caesar salad, hold the Caesar dressing.

[Danielle Peazer]

Yeah, like that. Well, now I still don't use that dressing, but I use vinaigrette. I used to eat enough dressing. Like, I know. Vinaigrette's so good. Like a sherry vinaigrette with, like, butter lettuce.

[Brooke Miccio]

Oh, totally same.

[Meredith Hayden]

It's not like, the quality of the produce. I'm learning as I get older, too. Like, that's an unlock. Oh, wait, I didn't hate spinach. I just was getting wilted garbage in the bottom of the Trader Joe's basketball.

[Brooke Miccio]

Trader Joe's. They don't work on their produce. Like, we're going to have some issues.

[Danielle Peazer]

I know.

[Brooke Miccio]

I love them to death, but, like, my. My parsley should not be going bad in two days.

[Meredith Hayden]

I agree, I agree. I know you have your favorite, like, grocery stores. This is just becoming so food centric. But I'm obsessed with totally talk about.

[Danielle Peazer]

Food a lot in the podcast.

[Meredith Hayden]

No, we want talk. Well, I want to talk about the Hamptons and, like, everything out there. I mean, the journey from being, like, literally celebrity private chef to, like, owning a home amongst the richest.

[Brooke Miccio]

That is crazy.

[Meredith Hayden]

You roll up on the block. Yeah. And the grocery stores out there. You're a Cinderella girly.

[Brooke Miccio]

Like, I love Cinderella. I like to think everyone says it's like the Erewhon of the the east coast, but I beg to differ. I think that, like, citarella. What I love about it is that they have. And this is my gripe with Whole Foods is that they have like the junk cereal and like the candy that you want, but then they also have like, really great produce. And so that's kind of my approach to. To just balanced eating in general is that not everything you eat has to be the healthiest option ever. But, like, you can get really high quality meat and seafood and produce there, but then you can also get like Fruit Loops ice cream. Yeah, well, I don't know. They actually need to work on. Now that I think about it, they need to work on their cereal, but they have like, I don't.

[Meredith Hayden]

You mean like cookies and stuff?

[Danielle Peazer]

Yeah, yeah.

[Brooke Miccio]

The. The real good box brands that you want. And like, I know it's hard to find that it's the one rare one stop grocery shop for me, like, usually wherever I go, I need to go to two places for sure. But Cinderella, one stop shop.

[Meredith Hayden]

How long is your grocery list when you're shopping? Because for me, I'm like, I feel like it's so long. And I'm like, oh, the parsley section's overwhelming today. Like, I can go over there. Do you ever just skip things and you'd sabotage yourself?

[Danielle Peazer]

No, I'm like, I could do without that. Mary's like, no, I need my tarragon.

[Brooke Miccio]

Like, I feel like I strategically. And like, from working as a private chef, I've gotten very strategic with my grocery shopping, where when I'm writing my list, I'll do it in my notes app, on my phone or on the computer. And then when I'm done, I'll categorize it by aisle. So I'm like, okay, I know I walk through the produce section first. So I put all the produce items first. And I'll even get to the point where if I'm super familiar with the grocery store, I'll list it. Like, I know I hit the herbs first, and then I get hit the apples and then the lemons and then the potatoes. So then that way I don't have to like, get flustered and go back.

[Danielle Peazer]

That makes sense.

[Meredith Hayden]

That's a really smart thing to do because I get a very over. Well, I'm very in my early era of learning to cook, and I feel like, yeah, you are. Little things like that, yeah, do get overwhelming.

[Brooke Miccio]

And then I also do the feature in the notes app where you can check it off and it. Yeah, is it through? So you remember that you've already put it in the car and you're not like, wait, did I already do that? It's a little things. Yeah, that's so impressive because it gets so overstimulating in there sometimes. And I go at like 8am when it's empty.

[Meredith Hayden]

Oh, that's smart. Because I always go when it's so busy and there's eight people deep behind you trying to get to the one thing and you're like, just a second.

[Danielle Peazer]

I'd also imagine grocery stores might be where you meet a lot of followers.

[Brooke Miccio]

Perhaps I do run into somebody almost like every time I'm there. It's amazing.

[Danielle Peazer]

Feel like that's like.

[Brooke Miccio]

No, I feel like that's like, hi. Hello.

[Danielle Peazer]

I am getting my milk. Yes.

[Brooke Miccio]

Hi.

[Danielle Peazer]

Have you ever. I'm sure. But like, I've always wanted to be that type of person that walks into the grocery store and it's like, what do I want to make tonight? I'll grab a this. Yeah, you do that sometimes.

[Brooke Miccio]

Totally.

[Danielle Peazer]

Oh my gosh, I love that Again.

[Brooke Miccio]

It's kind of like getting dressed in the morning where some mornings you're like, I know exactly what I want to wear today. Whether it's the weather where you're going. You're just like feeling inspired by something. But then most of the times I'm like, I have no idea. I need something to speak to me. Whether it's like looking in your closet and being like, oh, I forgot about those pants. I'm very much like an out of sight, out of mind person. So I like forget about stuff. I'll get in a habit of making the same things over and over again. So I'll go into the grocery store with a list and then completely abandon it because I'll see like a really good head of radicchio. Oh my God, I have to. Or like the meat and seafood. I'll go and see what's fresh, what's fresh, or what they have.

[Danielle Peazer]

That's so.

[Brooke Miccio]

But it really just comes from practice.

[Danielle Peazer]

I feel like, totally.

[Brooke Miccio]

Yeah, that makes sense.

[Meredith Hayden]

That's goals. One day I'll get there.

[Danielle Peazer]

I know.

[Meredith Hayden]

Inspired by this steak today.

[Brooke Miccio]

Like you're like, wait, steak sounds so good tonight.

[Meredith Hayden]

I like think like that. But then I'm like the process of it just, it's. It takes me so long just to chop things. I'm still in that phase of cooking. I need to increase my speed. How do you feel about getting things like taking shortcuts when cooking, like buying things that are like, totally, you're okay with it.

[Brooke Miccio]

I always say like, whatever makes your time cooking more enjoyable, you should do it. And whether it's like buying the pre chopped onion, like buy the onion like, feel safe here?

[Meredith Hayden]

Yeah, I do that.

[Brooke Miccio]

There's, like, I get so flustered when my. Especially when you're in an apartment and you, like. It's like, everything feels like it's dirty, and it gets on all the nooks and crannies when you're cooking. So, yeah, I'm a big proponent for, like, semi homemade meals and taking the. The cheats from the grocery stores.

[Danielle Peazer]

Well, if you say I do it, I'm always totally, like, I'm always getting Jarrett sauce. Yeah.

[Brooke Miccio]

Yeah. I always. A jarred sauce is, like, my favorite food to get at grocery stores.

[Danielle Peazer]

Oh, really?

[Brooke Miccio]

I always have jarred sauce in my pantry.

[Danielle Peazer]

I love that.

[Meredith Hayden]

You know your Mac and cheese hat. I mean, that's, like, my diet. Just so we're clear, in the box. Mac and cheese. And when you said to use the pasta water instead of the milk.

[Danielle Peazer]

If you don't have milk.

[Brooke Miccio]

Oh, my gosh. So it's funny because I actually made goodles last night for dinner.

[Meredith Hayden]

Goodles are a new fixation for me, you guys.

[Brooke Miccio]

I've never been able. I've never been able to do a protein pasta without getting. Sorry, Horrible gas.

[Danielle Peazer]

Oh, no.

[Meredith Hayden]

I would imagine, because the texture is kind of awful. Oh, it's just perfect.

[Brooke Miccio]

I've actually been really loving goodles. I did. So that hack. I think I said in, like, an ad I did for Kraft Mac and cheese, like, three years ago, two years ago.

[Meredith Hayden]

No, that was locked in.

[Brooke Miccio]

That's like.

[Meredith Hayden]

I remember my brain chemistry.

[Brooke Miccio]

I. And I remember they almost didn't let me include that in the ad. They were like, well, we shouldn't be telling people to make it, like, different than what's on the box. They kind of wanted me to add my customization after the box directions.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

But I. So many friends from college, high school that will text me, can I use almond milk in my craft Mac and cheese? And I'm like, that's disgusting. Or, like, vanilla creamer. And I'm like, please don't arrest them.

[Danielle Peazer]

Common sense.

[Brooke Miccio]

Yeah, arrest them. So I'm like, use the pasta water.

[Meredith Hayden]

I just used to use an absurd amount of butter, and that is criminal.

[Brooke Miccio]

I also use an absurd amount of butter, but you need the water to kind of. Or the milk to thicken it, give it a saucy consistency, or else it's.

[Danielle Peazer]

Just dry gals, you know, I'm not out here gatekeeping when I find something I love. And right now, I am living in Roback. Their stuff is cute, comfy, and unbelievably soft and yes. They just dropped something new and we're obsessed. The era high rise shorts. These just launched and they're so freaking good. They're high rise, they're lightweight, super, super flattering. They've basically repaired every other pair of shorts I own. I wear them to walk, to run errands, just to be like when I was home in Florida, that is exactly what I wore because it was hot. I just wanted to be able to run around. It was so nice. Also, Roback just dropped a new color called birdie blue in the Sydney Score and everyday active dress. And it's so good, like having your tan legs, your birdie blue. It's a match made in heaven. Honestly, the skort is obviously still one of my favorites. It's sporty, it's flattering and has the built in shorts with pockets and the waistband is not talked about enough. It's double knit. It sucks you in and it doesn't budge. And the everyday active dress, like, guys, if you haven't tried it, you're missing out. It's that perfect. Like you just feel so, so cute, but also casual and effortless. You know that kind of vibe. I've thrown it on to go for walks, go to lunch, like whatever it may be. So if you use the code gals on roback.com you will get a generous 20 off your first order through the end of this week. That's spelled R H O B A C k dot com.

[Meredith Hayden]

This show is sponsored by Better Help. Therapy can feel like a big investment. I personally am in therapy right now. There's only been periods of my life I'm like, oh, I don't know, like, should be spending that much on therapy, like, but really the state of your mind is just as important as the state of your physical health. So let's talk numbers because I know therapy can really cost anywhere from 100 to $250 per session and that's going to add up fast. So you might be like, I don't know if I should, like, if it's worth it. It always is worth it, I'll say that. But you know, therapy should really feel accessible and not like a luxury. With online therapy, you are going to get quality care at a price that makes sense and it can help you with anything from anxiety to everyday stress. And that is going to be with better help because you're going to pay a flat fee for weekly sessions and that's going to save you big on costs and on time. Your mental health is so worth it. It's within Reach. I love doing my therapy from home. I get cozy, I'm in my bed, I feel comfortable, I feel safe. And honestly, it just has helped me work through just like things that I thought were kind of minor in my life but kind of snowball and they get bigger and I just have things that I need to work through, you know, I feel like we all kind of do so. With over 30, 000 therapists, BetterHelp is the world's largest online therapy platform, having served over 5 million people globally. It's convenient too. You can join a session with a click of a button, helping you fit therapy into your busy life. Plus switch therapists at any time. Your well being is worth it. Visit betterhelp.com gals to get 10 off your first month. That's BetterHelp. H-E-L-P.com gals.

[Danielle Peazer]

This is so funny. So you do butter. You do the pasta water. Well, now you. And yes. You know what I do? I did this all throughout college because I use half and half with my coffee. I pour half and half in a cup with water.

[Brooke Miccio]

Okay. I do this too if I have.

[Danielle Peazer]

Okay.

[Brooke Miccio]

Okay. Wait, you got nervous? No, because sometimes this is gonna sound so stupid. I really hate food waste. And so sometimes I'll say I'll get a little thing of half and half or whole milk. And then I like 2% milk in my coffee. So I'll water it down a little bit. And then I like skim milk in my cereal. So I'll water it down just like a little bit more until I get. Because that's really all it is.

[Meredith Hayden]

I do not water.

[Brooke Miccio]

But it's like removing the fat. And then this is like so similar.

[Meredith Hayden]

You're doing science over there.

[Brooke Miccio]

So I'm impressed. I'm in the lab freshman year. College. Like, exactly.

[Danielle Peazer]

I still do it sometimes, but I don't know.

[Brooke Miccio]

Especially in New York City where you don't have like a full size fridge.

[Danielle Peazer]

Literally.

[Brooke Miccio]

I'm not getting.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

Three different types of.

[Meredith Hayden]

No, I have coffee creamer, period. Like, that's it. I don't stock milk.

[Danielle Peazer]

Yeah, you don't have like.

[Brooke Miccio]

Yeah, yeah, yeah.

[Danielle Peazer]

You don't have the fridge in the garage, you know.

[Meredith Hayden]

Yeah, yeah, no. And milk gonna go bad. I'm like, it's so long.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

Like keeping milk.

[Danielle Peazer]

Literally also. But it's all. It's almost Hampton season, I feel.

[Brooke Miccio]

I know.

[Danielle Peazer]

Are you headed out?

[Brooke Miccio]

Today's weather? Yeah, no, I'm not going to be able to go out. So I'm currently in New York City for my physical therapy for me.

[Danielle Peazer]

Oh, right. Yes.

[Brooke Miccio]

In January. Got surgery about a month ago, but hopefully after the book tour, I'll be able to get out there. So, like, around Memorial Day weekend timing.

[Danielle Peazer]

I feel like that's when it's really.

[Brooke Miccio]

I know I really wanted to spend this spring, like, gardening and building a vegetable garden and such, but the. The universe had other plans for me.

[Danielle Peazer]

Totally.

[Brooke Miccio]

Maybe next year.

[Danielle Peazer]

And you're book touring, so.

[Meredith Hayden]

And busy, and it's a lot with the new house. So you got this house. Was it last fall or end of the summer?

[Danielle Peazer]

I remember when you posted.

[Meredith Hayden]

Oh, so epic.

[Brooke Miccio]

I was. I was, like, so anxious to, like, talk about it, but I found the house last June when I was out there shooting the cookbook in Sag Harbor. I just, like, stumbled upon, as one does on Zillow. And then I was like, I'm just gonna, like, go and see it. Like, I'm just. I'm just gonna go see it. And I, like, was obsessed with the place. It's. It's an old barn, and it has, like, so much charm and character, and I think I signed the paperwork in July or August and then got the keys in October, so.

[Danielle Peazer]

Wow. Yeah.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

That is. So this is your first summer, really?

[Brooke Miccio]

Yeah, my first summer experiencing the Hamptons not working. Because last summer, I was out there for a few weeks in Sag harbor, but working on the book. And honestly, I only was able to go out and be social, like, two or three nights during that whole month. And so to this day, I've really only gone out in the Hamptons, like, a handful of times.

[Danielle Peazer]

Can I ask, like, where your favorite spots are to go out? Like, are we, like, hitting the club?

[Brooke Miccio]

No. Or, like.

[Danielle Peazer]

Like, dinners? I'm just curious.

[Brooke Miccio]

Okay.

[Danielle Peazer]

There's Wishbone After Dark.

[Brooke Miccio]

Oh, I know. I mean, I will be at the club this summer. I'm not above that. It's just never, like, come across my desk.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Oh, my gosh. What is this place?

[Meredith Hayden]

Danielle loves to get to the front of the line and get a table. So you just go.

[Brooke Miccio]

Yeah. I'm like, I will. I also feel like. So Covid happened when I. Right after I finished culinary school, which I was doing while I was working full time at an office job. And so I feel like my young, like, youthful club years were taken from me. So I'm, like, really ready to just, like, research, relive that.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Oh, my God. There's this bar in Sack harbor that was the only one that I went to all summer.

[Meredith Hayden]

Oh, that's so fun, but more of a restaurant gal. So, like, what?

[Brooke Miccio]

Yeah, remember the. It was like, a dive bar. I can't remember the name.

[Danielle Peazer]

Well, we'll see you there this summer.

[Brooke Miccio]

Yeah, I know, I know. I'm excited.

[Danielle Peazer]

Oh, that's really fun, though. So you're doing the rest. Have you seen that? What's that? Famous restaurant with Durier's. Might be closing.

[Brooke Miccio]

Oh, no, I didn't know that.

[Danielle Peazer]

Yeah, apparently it might be closing. Why? Something with the ordinances. I don't know.

[Brooke Miccio]

Some town ordinance. Yeah, no, it's tough.

[Danielle Peazer]

I know.

[Brooke Miccio]

I've never been. That's so frustrating.

[Danielle Peazer]

Oh, you need to go.

[Brooke Miccio]

I know.

[Danielle Peazer]

Enjoy the loss.

[Brooke Miccio]

I literally, like, have a recipe based on their salad, and I've never had it. That's so fun concept. I know.

[Danielle Peazer]

Well, it might do really extra well if they close because be really craving it. I eat the corn on the cob there. It was great.

[Brooke Miccio]

Corn on the cob.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Wait, I'm obsessed.

[Danielle Peazer]

No, I know.

[Meredith Hayden]

It was so good.

[Danielle Peazer]

They give you a whole bowl of corn on the cob.

[Brooke Miccio]

Yeah. What are your favorite spots?

[Meredith Hayden]

We like Navy Beach. You like Navy?

[Brooke Miccio]

Wait, I've never heard of that.

[Meredith Hayden]

That's kind of out.

[Brooke Miccio]

I don't know anything you would love.

[Danielle Peazer]

That's because you were out there. Chef and.

[Brooke Miccio]

No, I know, like, people who text me for recommendations. I'm like, I know three groceries.

[Danielle Peazer]

You like Brown Swamp?

[Brooke Miccio]

I know a good place for sausage.

[Danielle Peazer]

No, literally. That's so exciting.

[Meredith Hayden]

Play is I love Harvest on the pond or whatever. That's, like, probably my favorite. I find the food scene, like, it's very fresh and whatever, but I'm like.

[Brooke Miccio]

It'S not the best no food I've ever had in my life, my friend. The food scene out there is, like, kind of cursed.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Some weird spell where, like, all the restaurants have to be extremely expensive and, like, really not that good.

[Danielle Peazer]

No.

[Meredith Hayden]

I was gonna say you spend your life savings on a mediocre meal at that time, like, you're like, it wasn't bad.

[Brooke Miccio]

It's kind of like I'm, like, hemorrhaging money for this. Like, for sure.

[Meredith Hayden]

It's, like, forgettable.

[Brooke Miccio]

Yes.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

That' why we can't remember the atmosphere.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

Very forgettable. The heart is good because they have good, like, bowls of pasta. Yeah, they stuff like, that one's good and it's pretty. There's, like, a little dock.

[Danielle Peazer]

Oh, it's so, like, summer. I turned pretty. Oh, loud.

[Meredith Hayden]

It's not uppity. It's more casual.

[Brooke Miccio]

I Love that.

[Meredith Hayden]

Yeah, Yeah, I like it.

[Danielle Peazer]

Super casual.

[Meredith Hayden]

You have to wait like two hours, but it's one of those.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

Even if you make a reservation, they're like, we'll seat you in three hours. Yeah.

[Danielle Peazer]

Oh, that's really exciting though. So this will be your first summer basically ever in the Hamptons, where I know your own home. You kind of, I mean, you'll be. Be super busy, I'm sure, but like, you get to experience some new.

[Brooke Miccio]

No, I'm ready to not be busy.

[Danielle Peazer]

Like, I'm excited for you.

[Brooke Miccio]

I really want to take some time after this whole book experience, just kind of like soak it in. Because I feel like ever since, you know, the pandemic and then starting on TikTok and then like doing a million things and then fast forward five years later, I haven't really had a chance to like catch my breath. So I'm like hoping, hoping to use this summer as that opportunity. But I'm also like, I chronically overbook myself of course tasks, so.

[Meredith Hayden]

Well, for sure you have to write cookbook number two.

[Brooke Miccio]

I know.

[Danielle Peazer]

I mean, people probably already wanting a sequel.

[Meredith Hayden]

Like, when did you know you wanted to write the cookbook? Like, how far into cooking were you, like, posting on social media? You're like, one day I could write a cookbook. Or was it like, it was like.

[Brooke Miccio]

Before I started culinary school, I knew I wanted to write books, cookbooks. I'm not really sure like why or how I knew that, but I remember just like saying I really wanted to write recipes and tell people what to make for dinner. I was a food Network girl. Love grew up in Ina household and when I went to culinary school, I remember they, we had to do like an externship and I really wanted to do it at like a food media publication. And they were heavily suggesting I do restaurant experience because they were like, it's really beneficial for your long term career, blah, blah, blah, blah. But I was like, I really know. I know I don't want to work in a restaurant, but I'm really glad I did. I did. I was a line cook for about four months, but now at least I like have full confirmation that I didn't want to do restaurants and I didn't really want to do professional cooking in that capacity. And I had an amazing experience. The people I worked with were incredible. No notes, like still at a restaurant all the time. I love them, but it just like the lifestyle of not seeing friends and family because, like, you're always working nights and weekends and holidays. And then I Started doing private chef stuff sort of as like a on the side. Was still working my corporate job and that's where I discovered like, yeah, I really love home cooking. Like cooking for people in their home and like making delicious food that doesn't create a lot of food waste, which a lot of restaurants do. And then also it just felt more purposeful and I felt like cookbooks and sharing recipes online was a way to reach more people than just the people I was working for. So I had started posting on social media while I was a private chef to like advertise my services. But I went into it with the like end goal of writing books.

[Danielle Peazer]

That's sick. Do you keep in touch with anyone that you were a chef for?

[Brooke Miccio]

Yeah, I was texting them today. Yeah, I know. We're going to get dinner soon.

[Danielle Peazer]

That's. They're probably like, wow.

[Brooke Miccio]

No, I know. It's so crazy.

[Danielle Peazer]

That is such a cool thing to do. And I also feel like when you're talking about the food waste, I'm really inspired by that. Like just like kind of switching things up, like, okay, I can use this for this.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

And I feel like even when you were a private chef, if I recall from your videos, you'd say like, okay, for breakfast this morning we're using something from last night. Like, it's so cool how you like really think it through. I don't think that through.

[Brooke Miccio]

I know. I think like it came with practice again. Like one of my tips that I used to say for people who want to cut down on grocery cost is pick one herb for the week. So if you want to do the.

[Danielle Peazer]

Week, that's perfect for you.

[Brooke Miccio]

Yeah, cilantro. Because like, I love somebody who's cooking for one. I always found that I was throwing out herbs and greens all the time. And so I, I realized like, okay, if I stick to parsley this week and then I choose recipes that use parsley because they always sell so much of it at in. In one thing and there's no way that. Yeah, so that's kind of how I started this whole like food waste thing. Cuz I like couldn't afford to waste food and so it just became a habit and. Yeah, amazing.

[Danielle Peazer]

I really like that idea because seriously, it's like a whole thing of cilantro and it's like you can't just take it.

[Brooke Miccio]

Also, I always say that like restrictions and barriers tend to inspire you and make you more creative. So if you restrict yourself to just cilantro, then you'll probably pick more interesting meals. With that sort of, like, limitation.

[Meredith Hayden]

For sure.

[Danielle Peazer]

True.

[Meredith Hayden]

For sure.

[Brooke Miccio]

Like, if someone were to say, I need you to cook me dinner tonight, you can make anything you want, I'd be like, oh, my God. But if they were to say, like, anything you want, but it has to be a pasta with this ingredient and like, yeah, this, whatever, I feel like I would get more creative and make something more interesting that makes sense.

[Meredith Hayden]

Just a personal question, because I. I love, like, the kitchen, like, cooking shows and stuff. And now, like, so many, like, social media people do them. Have you ever been approached to, like, do any of those shows, like, as a contestant or as a host?

[Brooke Miccio]

Like, I have interest, really respect for you. Respectfully. I am so satisfied with what I'm doing right now. And everyone always has, like, what's next? And what. I hate that.

[Danielle Peazer]

Oh, yeah.

[Brooke Miccio]

I like loving five years.

[Danielle Peazer]

Where do you see yourself? I want to die enough right now.

[Meredith Hayden]

Worry about it.

[Brooke Miccio]

I mean, like, I love talking career, but at the same time, like, where I am right now is like, I could stay here forever and be completely happy and just, like, keep sharing recipes and keep, like, writing books. And if anything, I feel like I want to do more of what I'm doing right now, but just, like, finding the ways to increase my bandwidth to, like, post more recipes and film more videos for YouTube. Yes.

[Danielle Peazer]

We love you.

[Brooke Miccio]

Yes. So when I've been approached by some, like, traditional food shows to be featured or to. I. Oh, my God. Before I did Tick Tock, I interviewed to go on Chopped like, a million times. No way.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

And I did, like, the zoom interviews with the casting.

[Meredith Hayden]

When you said the herb thing, it just reminded me of the shows because I feel like it's like, you know, they give you, like.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

Things like, make it work.

[Brooke Miccio]

Right.

[Meredith Hayden]

I feel like you'd be great at it. But I. It's. It seems like it's very stressful. And.

[Brooke Miccio]

Yeah, the whole, like, food show industry has gone in this direction of competition shows.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

And less in the direction of, like, trying to teach people how to cook. And that's what I want to do. So.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

And you do it, by the way. Like, I feel like. I mean. Yeah.

[Brooke Miccio]

Really, it's those small things that, like, if those small tips stick with people and they end up practicing them in real life, like, that's all I ever really have ever wanted to do. So.

[Danielle Peazer]

Do you love having, like, celebrities into your kitchen and cooking with them?

[Meredith Hayden]

Yeah.

[Brooke Miccio]

Okay. Yes and no.

[Meredith Hayden]

Is it stressful when they come into your house? Like, are you free? Are you, like.

[Brooke Miccio]

I Can't do this right now. Like, it's funny because he was the first, like, real, like, celeb to come over, and I was weirdly so nonchalant. And then he was, like, literally sitting on my floor in my living room, and I was like, oh, my God, who is this?

[Danielle Peazer]

I missed Ed Sheeran. Oh, Ed Sheeran. He was the first.

[Brooke Miccio]

He was the first one.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Like, he was so nice and so normal, but I remember just thinking, like, why the didn't I prepare more you and him?

[Meredith Hayden]

Or does he bring her?

[Brooke Miccio]

No, like, it was his, like, manager, producer, someone who had coordinated the whole thing.

[Meredith Hayden]

Yeah, I figure it's not just.

[Brooke Miccio]

Yeah, hello, Ed. Hey.

[Danielle Peazer]

You always hear about that, though. Some people roll in alone and you're.

[Brooke Miccio]

Like, I know, but I was trying to be like, oh, it's no biggie. But then I was like, wait, this is a biggie. What is going on?

[Danielle Peazer]

The bathroom's on the right.

[Brooke Miccio]

Yeah, yeah.

[Meredith Hayden]

Yes, I know. You're, like, cleaning up. You're like, no, it's coming later.

[Brooke Miccio]

Like, and so I love it because is so fun to, like, see people's reaction and also, like, yeah, like, and also to have that confirmation, like, oh, my God, he's such a nice guy.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

Then I, like, don't sleep for like the first three days, the three days before. And like that when he left, I was like, just like, so much adrenaline. Like, have to compress. Oh, but yeah, it's fun.

[Danielle Peazer]

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[Meredith Hayden]

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[Danielle Peazer]

Judson person that you'd love to have on.

[Meredith Hayden]

How about that? Wait, it's a better question.

[Brooke Miccio]

Okay. John Mayer is my dream.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Number one, he's hilarious.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Number two, he watches Bravo. So, like, we have so much to talk about.

[Danielle Peazer]

He does.

[Brooke Miccio]

And number three, my parents have been listening to him since I was a kid, and his music just reminds me of being in my mom's kitchen. Like, it's, like, so nostalgic. And I do have this one very, very distinct memory being like, turn the old people music off. And my dad was like, one day you're gonna be a fan of this guy and you're gonna take back what you said or something. And now I've been to, like, 10 of his concerts.

[Danielle Peazer]

Oh, my God. That's crazy. Well, John Mayer, you heard it here first. Meredith would love to have you in her kitchen, please. She needs three days to prepare.

[Brooke Miccio]

I'll make whatever you want. No, you can come up unannounced.

[Danielle Peazer]

Unannounced, Team or no team.

[Brooke Miccio]

There we go. No problem.

[Danielle Peazer]

That's so exciting. Do you have. I, like, love talking about music. Do you have music, like, your favorite type of music you like to listen to while you cook? Are you. Silence as if you're filming.

[Brooke Miccio]

I used to be really into, like, spoilers on Spotify called Hotel Lobby Jazz.

[Danielle Peazer]

We love. Okay.

[Brooke Miccio]

Okay, good. Because again, I get distracted and no words. No words. And then also, like, no skip.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

You don't have to be like, oh, I hate this song. Now I have to find a new one.

[Danielle Peazer]

Yeah, that makes sense.

[Brooke Miccio]

But I've recently been in, like, a dad music phase. I have this playlist called Parents Weekend. So, like, a lot of, like, 70s, okay vibes, but yacht rock. Yes, Yacht rock. The yacht rock.

[Meredith Hayden]

It, like, is nostalgic.

[Brooke Miccio]

Yeah, nostalgic and, like, like, summery, but also, like, cozy. I don't know.

[Danielle Peazer]

Are you ever, like. There's this playlist on Spotify. It's like, Nancy Meyers or Diane Keaton and a turtleneck. Oh, that you. I feel like it's, like, parent trappy.

[Brooke Miccio]

Wait, what's honestly, like, a red flag and unexpected to me is I haven't watched a ton of movies. Nancy Myers movies.

[Danielle Peazer]

Oh, that's so crazy.

[Brooke Miccio]

Until recently. Until recently.

[Danielle Peazer]

Until people are like, you literally are.

[Meredith Hayden]

Yeah, yeah.

[Brooke Miccio]

Because I grew up with an older brother, and so I didn't really have, like. Like, I don't know. I mean, I watched Parent Trap, but I didn't watch, like, It's Complicated and like, all of those until very, very recently. And I was like, oh, so true. Like, love this stuff.

[Danielle Peazer]

This is so my brand.

[Brooke Miccio]

Yeah, totally. Totally.

[Danielle Peazer]

You're like, I was missing out.

[Brooke Miccio]

Wait, what's the one with Meryl Streep?

[Danielle Peazer]

Isn't that.

[Brooke Miccio]

Is it complicated?

[Danielle Peazer]

It's complicated with Mel Streep, I believe.

[Brooke Miccio]

Obsessed. That was the best movie ever.

[Danielle Peazer]

Yeah. And then Holiday is Holiday, the book club. I think that's. That's also Nancy Myers.

[Meredith Hayden]

Oh, I know that one.

[Danielle Peazer]

If not, it's with Diane Keaton, and I just assume Diane with Nancy Myers.

[Brooke Miccio]

What's the Diane Keaton one?

[Danielle Peazer]

Book club. She is in book club and she might be with. She's an all. I swear, like, something's got to give. I just watch that.

[Meredith Hayden]

I'm not, like, so deep into movies. I'm like, more of a TV show.

[Danielle Peazer]

You're a TV show? Like, you have the.

[Brooke Miccio]

What are. What shows?

[Meredith Hayden]

I like to go deep. Oh. I mean, what. Whatever is like the hot show. I feel like I generally watch, like, I just watch the Pit on hbo. You should watch it. I don't know if you do medical shows.

[Brooke Miccio]

No, I can't do the bl.

[Meredith Hayden]

Me too. This one. Tastefully done. Tasteful blood. It wasn't, like, purposeless.

[Brooke Miccio]

No, I can't do anything.

[Meredith Hayden]

Okay.

[Brooke Miccio]

I can't even do this. Like, even talking to my surgeon about my knee surgery. I was like, stop talking. Stop talking.

[Danielle Peazer]

Yeah, No, I understand that. Like the health stuff, which is weird.

[Brooke Miccio]

Because I do, like, cut apart animals.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

I don't know.

[Danielle Peazer]

Yeah. When you think about it, like, the.

[Meredith Hayden]

Marbleization, like, and that sort of, you know.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

You like reality tv?

[Brooke Miccio]

You.

[Meredith Hayden]

Yeah, there's Bravo, too.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Bravo stands. Everything. Bravo.

[Meredith Hayden]

Yeah. I like, like, mindless tv. And then I like, like, some. That I'm like, deeper thinking, like a severance where I'm like, you know, I.

[Brooke Miccio]

Need to be in a very specific mood. Yeah. Yeah, yeah, yeah.

[Danielle Peazer]

Should we do our favorites of the week? Girl, I'm so excited. Meredith, what are you loving this week?

[Brooke Miccio]

Okay. I recently have developed a sweet tooth, which I'm like, really enthralled with. It's so much fun. I, like, can finally relate to people. And so I've been really into Jenny's ice cream.

[Danielle Peazer]

Oh, yeah, I've seen this.

[Brooke Miccio]

People are obsessed with it. It has a cult following. You can subscribe to, like, stop monthly delivery of, like, flavors of the month.

[Danielle Peazer]

They have storefronts too, right?

[Brooke Miccio]

Like, I have no idea. I'm very new to the ice cream. Jenny's ice cream. Okay.

[Danielle Peazer]

Is it J E N I?

[Brooke Miccio]

Yes.

[Danielle Peazer]

Okay. Yes. I've seen this.

[Brooke Miccio]

They have this flavor called jelly donut, and they also have a flavor brambleberry crisp, which I found out brambleberries are actually berries grown on bushes. So blackberries, blueberries, and raspberries.

[Meredith Hayden]

I was gonna say I don't like brambleberries, but I'm drinking a BlackBerry drink.

[Brooke Miccio]

So that actually, that's the brambleberry. But those two ice cream flavors literally have changed my world. They're so good.

[Danielle Peazer]

Get so excited to, like. Amazing.

[Meredith Hayden]

Where do you get them in the city? Just a grocery. Regular grocery store. Like a Citarella or something. Delivery apps or something.

[Brooke Miccio]

With my leg, I've been really relying on that girl. Instacart.

[Danielle Peazer]

Yeah.

[Meredith Hayden]

Love her. No.

[Brooke Miccio]

So I think Wonderful Happier grocer and doordash.

[Meredith Hayden]

Yes.

[Brooke Miccio]

Dashmark Mart.

[Meredith Hayden]

Oh, we love a dash Mark.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

I don't know, Dashmar.

[Brooke Miccio]

They have the best snacks. Like, when you're on doordash and then you can order stuff from the dash.

[Meredith Hayden]

It's like a gold puff, but it's like Dash Mart.

[Danielle Peazer]

Okay. Yeah.

[Meredith Hayden]

It's not every school girl.

[Danielle Peazer]

I don't go indoor.

[Brooke Miccio]

So random. Like, I'm just a doordash girl because I started there.

[Danielle Peazer]

Isn't it saying I started on Uber Eats, like, where you sit.

[Meredith Hayden]

I do go puff via UberEats.

[Danielle Peazer]

It's like, essentially I've been dabbling in Grubhub recently. They've really. Yeah. Yep.

[Brooke Miccio]

Pretty.

[Danielle Peazer]

Yeah, I know.

[Brooke Miccio]

There you go.

[Danielle Peazer]

I know. Just depends on, like. Like, who has what exactly what you got. GrubHub had a few things recently. I don't know what it was, but I was like, exclusive. I think Grubhub had, like, raising canes or something in Uber or something. There was something I needed in that.

[Brooke Miccio]

Yeah. The battle of, like, who's got what? Who's got what app. It's same with, like, tv.

[Danielle Peazer]

Wow. So Jenny's ice cream. From Jenny's ice Cream.

[Meredith Hayden]

When I saw your posted, you do the waffles or the pancakes.

[Brooke Miccio]

So that. Yeah. So that one was the Boston cream pie. Flavor with the chocolate chip pancakes. But I really am a fan of. And this is before the sweet tooth. Tooth. But my whole life. Eggo ice cream. Vanilla ice cream or cookie dough. And then Eggos. Wait, Eggo ice cream, Eggo sandwich, Eggo waffles.

[Danielle Peazer]

Oh, my God.

[Brooke Miccio]

That's so, so good.

[Meredith Hayden]

So good.

[Danielle Peazer]

Blast from the past.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

I love those.

[Brooke Miccio]

Yeah. Always in my freezer.

[Danielle Peazer]

Yes.

[Meredith Hayden]

I have to stock my freezer better.

[Danielle Peazer]

I think you got into the bonzo. Like, the protein waffles.

[Brooke Miccio]

Ew.

[Meredith Hayden]

They have waffles?

[Brooke Miccio]

That's cool.

[Meredith Hayden]

Daniel, that's. That's criminal.

[Brooke Miccio]

Not deprive yourself. Sorry. Okay. Like, eat a piece of chicken and then eat the eggo waffles. Yeah.

[Danielle Peazer]

Just have the protein outside. They're not bad. I employ. Actually, no. Stick with the Eggos.

[Brooke Miccio]

Like, that's a very. No.

[Danielle Peazer]

Well, I get the chocolate ones. I am, like, scared to try the regular ones. Like, you need a little chocolate chocolate.

[Brooke Miccio]

Yeah, yeah, yeah, yeah. I think I did the chocolate protein waffles. What were the. The bear. Yeah, yeah, I did those. Those were nice. And like, a grab run out the door. Yeah. When you don't want to do a bar. But.

[Danielle Peazer]

Yeah, I know. Sometimes I just don't want a freaking protein bar. Like, I don't.

[Brooke Miccio]

I don't.

[Meredith Hayden]

Did you see the trend that now people are doing chicken cutlets instead of protein? Honestly, I feel that in, like, a Ziploc bag. Like my new protein bar.

[Danielle Peazer]

Like, we obsessed.

[Brooke Miccio]

Okay, Obsessed. But also, we, like, just, like, make a sandwich. I don't know.

[Danielle Peazer]

Yeah, sandwich.

[Brooke Miccio]

Turkey, roll up, up.

[Danielle Peazer]

Oh, turkey cheese roll up.

[Brooke Miccio]

Turkey, cheese, roll up. Dip in Dijon with a pickle on me. But yeah, that's.

[Danielle Peazer]

No, that's so good.

[Meredith Hayden]

That'll be your next step. Maybe.

[Danielle Peazer]

Yeah, maybe next I will go into.

[Brooke Miccio]

Things you don't like.

[Danielle Peazer]

Yeah. But you know what? You told me that some of that's in pimento cheese. So now I have to rethink John and aioli usually. But yeah. You're like, yeah, I'm gonna start texting you. It's like, what's this guy?

[Meredith Hayden]

One time, Danielle's mom told her when she was ordering no dressing to. She said, be brave. So now when she eats something, we say, danielle, be brave. Yeah. So you have to be brave.

[Brooke Miccio]

Do you like chick fil A sauce?

[Danielle Peazer]

No. Ketchup. I know.

[Brooke Miccio]

Okay.

[Danielle Peazer]

I should chickfila.

[Brooke Miccio]

I draw the line.

[Danielle Peazer]

I know, I know. I need to like too much. But then I like cane sauce. That's the same Danielle.

[Meredith Hayden]

Oh, is it the Same here.

[Brooke Miccio]

It's more.

[Meredith Hayden]

It's more that's or than the chick Fil A sauce. Yeah.

[Danielle Peazer]

So I need to try it again. I think I like the canes with the cane sauce. I literally make no sense, you guys.

[Brooke Miccio]

No, it's okay.

[Danielle Peazer]

Anyways, Brooke, what are you loving?

[Meredith Hayden]

I'm loving the Ilia face based milk. Have you guys seen this? It's like the one that people, like, they do the dabs on, and then you press it.

[Danielle Peazer]

Oh, like the road glazing milk. Kind of like a.

[Meredith Hayden]

Like, it's similar.

[Brooke Miccio]

I use the lineage glazing.

[Danielle Peazer]

Oh, it's got glazing milk.

[Brooke Miccio]

I think I've been using that for, like, three years. And then all these things are love.

[Danielle Peazer]

Yeah. Wow.

[Brooke Miccio]

Glazing milk.

[Meredith Hayden]

Totally. Sephora purchased before I got on the Sephora sale. Honestly, I just saw everyone putting it on. I was like, what is this intriguing product?

[Danielle Peazer]

Really?

[Meredith Hayden]

It really is.

[Danielle Peazer]

No, it really does sound yummy. Like, glazing.

[Meredith Hayden]

Yeah. I'm, like, doing the, like, pressing in it, but it really. It's a nice, like, base for your.

[Brooke Miccio]

Makeup or you do serum it, like, really locks it in.

[Danielle Peazer]

Yeah, yeah. It's kind of like an essence, right?

[Brooke Miccio]

Yes. Or like a toner.

[Danielle Peazer]

Toner. Yeah, yeah, I'm into that for you.

[Meredith Hayden]

Before my makeup, like. Yeah, I feel like I make up because usually I feel like I do my skincare and then, like, some time passes, and then I'm like, okay. Yeah. So it's kind of like a secondary.

[Brooke Miccio]

The lineage one has. They make ones with a spritzer, and I actually. So I did my makeup this morning. Earlier this morning for something, and then I had to refresh my makeup before coming here.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

So I sprayed the glazing milk over my makeup and then, like, touched it up. So I like the option of having the spray.

[Meredith Hayden]

And your skin looks gorgeous.

[Danielle Peazer]

Yeah, yeah.

[Meredith Hayden]

No, I feel like you're always like, skin forward. Like, you're wonderful skin.

[Brooke Miccio]

Thank you.

[Danielle Peazer]

Skinful. We have a joke. Like, if we're actually. You'll find this funny. Maybe if we were eating guac talk the other day.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Goes. This is very onion forward.

[Brooke Miccio]

No, totally. No, it's. It's at the front of the palette.

[Meredith Hayden]

Yeah. I went to, like, a funky broken restaurant. He was like, it's very cherry forward. Like. Yeah, they use that to describe you.

[Brooke Miccio]

Describe the way, like, stuff tastes. Like, when you do wine, it's like, it's very fruit forward, but with some oaky after.

[Danielle Peazer]

Okie.

[Brooke Miccio]

It's like how it hits the palette.

[Danielle Peazer]

Oh, I Like that. That makes total sense.

[Brooke Miccio]

But also in this context, makes total sense. Sense.

[Danielle Peazer]

Yeah. You know? Yes. Part of the gals in the go vocabulary lore. That's a fun one.

[Meredith Hayden]

What are you loving, Danielle?

[Danielle Peazer]

You. You inspired me. Well, you, along with some of these other girlies that have been wearing hand chains. Electric picks gifted us these hand chains, like, a few months ago, and I was like, yeah, festival season, going to stage. Let me, like, test out the hand chain. I love it. I see you don't have yours on anymore.

[Meredith Hayden]

I retell.

[Danielle Peazer]

Is it because I'm wearing. No, I took it off. Kidding. I'm kidding.

[Meredith Hayden]

I took it off. She does do everything right after me, though. The nails. Those nails. I got three.

[Brooke Miccio]

I love those.

[Meredith Hayden]

I told Brooke.

[Danielle Peazer]

I was like, what'd you get? And she was like, butter yellow.

[Brooke Miccio]

I was like, I'm getting better yellow this week, too.

[Danielle Peazer]

I know. And I'm like, so you know, I.

[Meredith Hayden]

Have cherry nails right now, actually, and if you get these lace, like, I'm gonna know you're on.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Those are really cute, though.

[Meredith Hayden]

Thank you.

[Danielle Peazer]

No, but these hand chains are so fun. I kind of want to put one on my other hand now.

[Brooke Miccio]

Like, look, commit to the bed.

[Danielle Peazer]

Yeah, it's fun. Like, because I forget to put on and off my rings. These stay.

[Brooke Miccio]

I know. I can't keep up with rings or jewelry in general. I'm so forgetful. And I also am so fidgety, especially.

[Danielle Peazer]

With cooking, too, and stuff.

[Brooke Miccio]

I know.

[Danielle Peazer]

It gets all in there.

[Brooke Miccio]

I know. That's why I, like, never.

[Danielle Peazer]

Do you do your nails ever or.

[Brooke Miccio]

No, I'll do them at home. I, like, fell out of the habit of doing them in culinary school because we were, like, not allowed.

[Danielle Peazer]

Yeah, strictly.

[Brooke Miccio]

Like, it's against the fda. And when I was working in a restaurant, we weren't allowed as well. And then I was like, wait, I love not having to go to the nail salon. Like, spending an entire year without having that on my errand list was, wow, refreshing. And then I just got used to the way they looked. And I had always been, like, a nude girl or a red girl, and so I just, like, fell out of habit, and now I'll just do them at home. I actually. I reached out, or Essie had reached out to me for, like, a PR mailer, and I was like. And this was a few months ago. And I was like, wait, by the way, you guys, you just continue. My favorite shade of nail polish. We have to bring it back.

[Danielle Peazer]

Oh, my God.

[Brooke Miccio]

When the cookbook is coming out, because it's Just like, very on brand.

[Meredith Hayden]

What is this?

[Brooke Miccio]

The colors? Clam Bake. And it's like.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Yes. They discontinued it, like, three years ago. EBay.

[Danielle Peazer]

Oh, you found it on.

[Brooke Miccio]

I've been buying it on ebay. Like, resale, I think.

[Meredith Hayden]

Is the markup, like, aggressive? It's, like, a rare item?

[Brooke Miccio]

No, it would be, like, the 15 for a little. A little thing, because that was the only way I could get it, and so. And they have geranium and, like, the. The similar shades, but I'm like, no, I want my clam Bake. And they brought it back. They just sent me the samples or, like, the. The first few bottles a few days ago.

[Danielle Peazer]

Oh, my God, I'm so excited. People all over will be excited like that. Like, bikini Sotini. There were some, like, iconic, like, flavors.

[Brooke Miccio]

All right.

[Meredith Hayden]

You know what?

[Brooke Miccio]

Said flavors too.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

But Essie's always been my favorite Pol. This is, like, not sponsored or an ad at all, Literally. I was just like, can you please bring it back?

[Danielle Peazer]

No. That's what being an influencer is all about.

[Brooke Miccio]

Yeah. They have people. They have the best shape of brush. Do you do your nails at home?

[Meredith Hayden]

No.

[Brooke Miccio]

Okay. Because I saw both of you, like.

[Meredith Hayden]

I used to definitely use a few times. I tried. You could tell that I did my nails.

[Danielle Peazer]

So you would know.

[Brooke Miccio]

Unfortunately, no. When you, like, do a nail polish, like, just straight across the Essie. Brushes are, like, rounded so that when you're doing your nail, it, like, perfectly paints your finger.

[Meredith Hayden]

Genius.

[Danielle Peazer]

I do love that. Is that newer or. They've always newer that.

[Brooke Miccio]

Okay.

[Meredith Hayden]

Yeah.

[Brooke Miccio]

It's, like, not when I used to use it. Yeah. Yeah.

[Danielle Peazer]

I used to have, like. I would buy. Brooke, you probably did this too, in the OG YouTube days. We would buy, like, nail polish racks.

[Meredith Hayden]

Yes, of course.

[Danielle Peazer]

And put them up on our wall.

[Meredith Hayden]

Oh, I saw my sunglasses still.

[Danielle Peazer]

Yeah, exactly. Transition to sunglasses and caicos. Turquoise and chokehold.

[Meredith Hayden]

That was a time high school.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

That was the color of my walls of my bedroom, too. I was like, I need turquoise.

[Brooke Miccio]

And then, like, an accent nail.

[Danielle Peazer]

Yes, the accent nails. Oh, my gosh. Clam Bake just, like, made me feel some type of way.

[Meredith Hayden]

That's why it gives, like, something back.

[Danielle Peazer]

Nantucket. I know. Yeah. You go to Nantucket too, right?

[Brooke Miccio]

Yes. I was gonna say I saw you guys visit. Was it last summer?

[Danielle Peazer]

Yeah. I love it.

[Meredith Hayden]

You go. We've been going. This was our. That was our third summer, right? Yeah.

[Danielle Peazer]

We do love it there. The vibes.

[Meredith Hayden]

Your family's a house, right?

[Brooke Miccio]

Yes. So we've Been going there since. Since I was one. Wow.

[Meredith Hayden]

So summer I turned.

[Brooke Miccio]

I know. And that they got a house in 2004.

[Danielle Peazer]

That's so special.

[Brooke Miccio]

And so I was, like, very anti Hamptons when I started working in the Hamptons, because I was like, it's kind of like when you grow up in New York, you're born a Red. A Red Sox hater.

[Danielle Peazer]

Right.

[Brooke Miccio]

So I was like, I'm just supposed to hate the Hamptons. Like, I feel like that's in my blood. And I really didn't warm up to it until last year, where I was able to explore more.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

And, like, see how amazing, like, all the farms were and all the farm stands and. But yeah, Nantucket.

[Danielle Peazer]

I mean, I actually.

[Brooke Miccio]

In my heart.

[Danielle Peazer]

Seriously. I mean, I prefer Nantucket over the Hamptons.

[Brooke Miccio]

It's just so inconvenient.

[Danielle Peazer]

No, Hamptons is so close. Like, we love it. And you get that feel. It's just Nantucket's like, you keep seeing the same people.

[Brooke Miccio]

So small. Small town.

[Danielle Peazer]

Precious.

[Brooke Miccio]

Love it.

[Danielle Peazer]

Oh, it's the best.

[Brooke Miccio]

I used to work at the. The Lily Pulitzer store. I don't know if you're familiar.

[Meredith Hayden]

Oh, no, of course.

[Danielle Peazer]

We literally had a meet and there one year. Like, not in Nantucket.

[Meredith Hayden]

No, the Tampa Bay location.

[Danielle Peazer]

Tampa Bay. Yeah.

[Brooke Miccio]

It's not, like an official Lily store, but I worked there for four years, and I was, like, the assistant store manager by the time I was. No, I know.

[Meredith Hayden]

You have a title that's legit.

[Danielle Peazer]

We love going to the Merch store. Like, I love Merch Town. And the Hamptons, like, people wear merch.

[Brooke Miccio]

I love the Nantucket sweatshirts.

[Meredith Hayden]

There was randomly, like, a vintage store that sold wine and cheese.

[Brooke Miccio]

Yeah. Oh, yeah. Vintage creme. Vintage. Vintage.

[Meredith Hayden]

Yes. Yeah. And we're like, oh, I guess we'll get the cheese from this.

[Brooke Miccio]

And then, like, a vintage poochie dress. And you're like, okay.

[Danielle Peazer]

Yes.

[Brooke Miccio]

Right. Wait, they went to Clemson? I might be making that up, but one of the people working there went to Clemson, and I was there, and I found a vintage Clemson T shirt.

[Meredith Hayden]

Oh, that's sick.

[Danielle Peazer]

Oh, that's really full. Well, apparently they're closing. Just.

[Brooke Miccio]

No, no, no, no, no.

[Meredith Hayden]

That's what she told us. She told us.

[Danielle Peazer]

She was like, I think they were closing, like, the next week or something.

[Brooke Miccio]

Wait, that's so funny. Because I went on their website to see if they had any vintage Lily stuff on their website to buy, and everything on their website was sold out. And I was like, wait, what's happening? I know.

[Danielle Peazer]

You know what though? They're coming to New York City. That's what it was. They were getting a storefront in West.

[Meredith Hayden]

Village, so you have to look in.

[Brooke Miccio]

Thank God.

[Meredith Hayden]

Yeah, I know that it's important that vintage clothes are sold in the same store as cheese.

[Brooke Miccio]

Yeah, it's so important. They even had an amazing selection of, like, pates. It was just so beautiful in there. Yeah.

[Danielle Peazer]

No, seriously, get your tin fish from.

[Brooke Miccio]

There you go.

[Meredith Hayden]

If you want to try that. This podcast is brought to you by Squarespace. We love Squarespace here at Gals on the Go because they are the all in one website platform designed to help you stand out and succeed online. So whether you're just starting out or scaling your business, Squarespace is going to give you everything that you need to claim your domain, to showcase your offerings and just have a professional website, grow your brand, get paid. It's all in one place. We love Squarespace because we actually use them to build our website. So that is galsonthegopodcast.com if you want to go check it out. Danielle and I, you know, we're not, we're not tech experts over here. We're just getting by. But Squarespace makes it so easy to create a beautiful website, truly with ease. Like, they have the most amazing cutting edge design. They have like the blueprint AI, which is Squarespace's AI enhanced website builder. Basically they just give you amazing, like drag and drop editing and beautiful styling options, visual design effects. It's just so easy. With our website we can see amazing analytics and collect, like, data from our customers. Some of you guys out there, we can sell merch, we can do email campaigns, you can sell content, and we can link out to all of our social media platforms that are going to update in real time. So we love Squarespace. I feel like everybody should have a personal website. So now's the time to do it. Go to squarespace.com gals for a free trial and when you're ready to launch, use offer code GALS to save 10 off your first purchase of a website or domain. So once Again, go to squarespace.com gals and use that offer code GALS to save 10 off your first purchase of a website or domain.

[Brooke Miccio]

Clocking out of the content factory.

[Danielle Peazer]

I'm Tucker.

[Brooke Miccio]

And I'm Becca. And this is a podcast where we take a break from climbing the absolute corporate ladder that is being a tick tocker.

[Meredith Hayden]

That's right.

[Brooke Miccio]

This is the most corporate podcast for the least corporate girlies in this pod. We're in the break room room with you guys, our gorgeous, gorgeous co workers. And you may be wondering what goes on in the content Factory.

[Meredith Hayden]

Give us the agenda, Tucker.

[Danielle Peazer]

Well, each episode starts with a performance.

[Brooke Miccio]

Review where we talk about what's going on in the week. Content. We're making DMs. We're getting a little peek behind the.

[Danielle Peazer]

Curtain of the content creator life.

[Meredith Hayden]

We also will be doing an HR.

[Brooke Miccio]

Report where we ask you guys during the week, what is some workplace drama you got going on?

[Danielle Peazer]

And we'll end each episode with a rapid fire and hire things we want.

[Meredith Hayden]

To get rid of and things we want to keep.

[Brooke Miccio]

For example, Becca, what do you want.

[Meredith Hayden]

To fire this week? My ibs. Absolutely.

[Brooke Miccio]

Okay.

[Danielle Peazer]

And before we go, we have some.

[Brooke Miccio]

Action items for you. Please complete by end of day follow rate and review the Content Factory wherever you get your podcasts.

[Meredith Hayden]

And as always, we'll circle back soon.

[Danielle Peazer]

So I want to talk about hosting and your friends because friends are like the luckiest people in the world, I feel like. Or would you say your friends right now are like a mix of like, college city or like, what? What's the friend group?

[Brooke Miccio]

So funny. But my friends always like, hey guys, we always like, tease each other. And so whenever we'll be having dinner and I'm hosting, they'll be like, I can't wait to see all the comments that say how lucky we are.

[Danielle Peazer]

Oh, that's so funny that he's literally said that.

[Meredith Hayden]

No, I know, which is why Daniel's in the comments.

[Danielle Peazer]

Yeah, that's literally Sally Mae over here.

[Brooke Miccio]

Like, but most of, like the people that you see in those videos, I've been friends with from high school, middle school, grade school, some as early as preschool.

[Meredith Hayden]

Oh, that's amazing.

[Brooke Miccio]

And so it's just really funny cuz, like, we've known each other for so long that we're able to like, they've really humbled me during this time.

[Danielle Peazer]

That's nice though.

[Meredith Hayden]

They ground you.

[Brooke Miccio]

Totally. Like, when my videos started going viral, I remember this is like a year into it and I was FaceTiming one of my friends just like a normal FaceTime. And she answers it and she goes, day in, my life is a big fat idiot. We have hats that say that. But they're so supportive and we all have so much fun.

[Danielle Peazer]

That means you're a good friend.

[Brooke Miccio]

Oh, yeah.

[Danielle Peazer]

We always say when we meet people that they're like, like so. Yeah, I used to be friends there. Not anymore.

[Brooke Miccio]

I know. Well, there's definitely people like, who come and go and especially going to a southern school like, it's sad that not a lot of my college friends are in the city at all, but I'm just like, so glad that I have this group of girls from Jersey. And of course we're all in the city and that's amazing.

[Meredith Hayden]

So then. So that's basically the group. It's like friends from, like, growing up, essentially.

[Brooke Miccio]

I mean, I have other friends, but when you. Those. Like the videos that I do where I'm hosting friends, it's usually those girls.

[Danielle Peazer]

That's so fun. Well, also, because you feel. Feel comfortable with them, you don't feel like you have to get ready for sleepover weekend. Yeah, that's the best. We are big on the girls trips. And you have a doll. Got a doll.

[Brooke Miccio]

I know. Poppy or.

[Danielle Peazer]

No, she.

[Brooke Miccio]

She. It's okay.

[Danielle Peazer]

So precious.

[Brooke Miccio]

Thank you.

[Danielle Peazer]

She's.

[Brooke Miccio]

I miss her so much. She's with my parents because of my life, naturally. Of course, but I miss her. But I was with her this weekend and she's just like, so cute.

[Danielle Peazer]

No, it's. She's so cute. You literally have a house in the Hamptons and a dog. Like, I don't really know what more I know.

[Brooke Miccio]

I can't wait. I just, like, want it to be summer already. I want to be like beach.

[Danielle Peazer]

What kind of summer do we think it's gonna be like? Last year was brat summer. So what's this Summer Soft girl Something.

[Brooke Miccio]

Oh, I was gonna say I missed out on all the fun work. Oh.

[Meredith Hayden]

So we need BRAT 2.0. We need. Well, I don't know what the. Clam Bake Summer.

[Brooke Miccio]

Fan Bake Summer. I don't know.

[Danielle Peazer]

Clam Bake Cutie Se Summer. No, I know. I. Well, because I saw that Charlie XX at her second weekend.

[Brooke Miccio]

She was like, talking about.

[Danielle Peazer]

I know, how sad. But then she was like, highlighting.

[Meredith Hayden]

Yeah, it's Addison Ray Summer.

[Brooke Miccio]

She's clocking out. Yeah, that's true. Her new album.

[Danielle Peazer]

And what is that vibe? Cool girl. Chaos.

[Brooke Miccio]

Doing whatever you want and being off the grid.

[Danielle Peazer]

Off the grid Summer. I'm done for that.

[Brooke Miccio]

Except I don't think we can do that.

[Danielle Peazer]

No.

[Brooke Miccio]

Do you like things.

[Danielle Peazer]

Do you do like a. Yeah, you're like. No, I like, don't really know this about you. Do you, like, keep a lot of your personal life offline? Like, what's your vibe with. With that?

[Brooke Miccio]

Yeah, I guess, like, compared to other lifestyle influencers, I'm not usually sharing my day to day.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

But more so just because people would rather see cooking videos, not because I'm like, hiding anything.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

Or like the most interesting part of my day, I guess, is the food I make. But which has been difficult now that I can't cook. True.

[Danielle Peazer]

You're like showing different things.

[Brooke Miccio]

Yeah, but. But I don't know. I guess it's funny because it's like I don't do. Sounds so sad. I don't do a ton outside of what I do share. It's not like I'm like, have this whole secret life gone.

[Danielle Peazer]

It's your hobby.

[Brooke Miccio]

So a lot of what you see is what you get a lot of your time.

[Meredith Hayden]

Like YouTube videos. You're making stuff. These are like big. Like, they take a long. You could tell, like, you're putting in.

[Brooke Miccio]

I guess I don't always post. Like, if I go over to a friend's house, right. We're doing a girls night in. Like, I'm not creating content every time I'm doing something interesting, I guess. And it's less like an intentional choice and more just kind of like, oh, I forgot to take any photos. Whoops.

[Danielle Peazer]

That's the best. I feel like you're a very. And I mean this in a good way. Like in the moment. Like, very authentic. Talking to whatever you're talking to. Off the grid summer.

[Brooke Miccio]

Off the grid summer.

[Danielle Peazer]

Pretty hair first.

[Meredith Hayden]

I don't like that.

[Danielle Peazer]

Like. No, I like it. Yeah. No, no service somewhere.

[Brooke Miccio]

Flip phones or something.

[Danielle Peazer]

You can all get flip phones. They will hardly work in the Hamptons. No, totally fine. Like, get in the teachers. Yes. My dad used to have a page.

[Brooke Miccio]

Walkie talkie.

[Danielle Peazer]

Walkie talk.

[Brooke Miccio]

Those will actually work in the hand.

[Meredith Hayden]

They do.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

That is. I'm really aligned for this. I feel like it's just like throw.

[Brooke Miccio]

On, protect your piece.

[Danielle Peazer]

Yeah. I also, like, this is such a pivot. But like, I. I love your outfits. I have literally bought things because of you. What did I buy because of you? Oh, the Gucci slides.

[Brooke Miccio]

The slides, yes. That's so funny because I literally.

[Danielle Peazer]

You did not link them. I zoomed.

[Brooke Miccio]

Well, I. Somebody not to buy them because they give me shin splints.

[Danielle Peazer]

Wait, really?

[Meredith Hayden]

Do you ever have to tell her that?

[Brooke Miccio]

No, I love them. I love them. But I bought them to, like, wear to the grocery store.

[Meredith Hayden]

Like.

[Brooke Miccio]

Yeah, they're running errands.

[Danielle Peazer]

Do I walk a lot in them? No, it's. It's to stuff things like that. I know what you mean. Like, there's not much you can't.

[Brooke Miccio]

You kind of have to, like, be weird.

[Danielle Peazer]

You have to walk kind of flat footed.

[Brooke Miccio]

Flat footed? Yeah, it gives me shin splints.

[Danielle Peazer]

But they are so freaking so cute. Literally. They're amazing.

[Brooke Miccio]

And I also love that. And I don't know if yours are. But mine are. Are not fabric. They're like plastic.

[Danielle Peazer]

Yes. They're also.

[Brooke Miccio]

If I spill something in the kitchen on them, I can just wipe it off.

[Danielle Peazer]

Yeah, no, they're really nice. So you don't even know that, like, you like, even your outfit today, like, where is this from? It's so chic.

[Brooke Miccio]

Oh, I don't know how to pronounce it. I can show you.

[Danielle Peazer]

Oh, my gosh. She's so cute.

[Meredith Hayden]

Wow. She's showing us live on camera. No, I love coverall.

[Danielle Peazer]

Oh, gosh.

[Brooke Miccio]

I know.

[Danielle Peazer]

High cure. It sounds high cure.

[Brooke Miccio]

Something like shop.

[Meredith Hayden]

Oh, is that where you do a lot of shopping at Shop?

[Danielle Peazer]

I feel like you're a shop pop girl. Like, not revolve. Like, you're shop Bop. I know, and I see that for you. And we love shop.

[Brooke Miccio]

I, like, want to be a revolve girl, and then I'll, like, order the dress and I'll put it on and I'll just, like, feel like not myself. Like, I want to be able to wear, like, like house a set or, like. And I do love it. I guess maybe it's because my job is so, like, a lot of physical labor, but there aren't many opportunities that I can wear things that can't go in the washing machine.

[Danielle Peazer]

No, totally. Like, I get that dry clean everything. I can't dry clean too much.

[Brooke Miccio]

And so I do really gravitate towards just, like, a lot of denim.

[Danielle Peazer]

Shop up does good collections.

[Brooke Miccio]

Totally.

[Danielle Peazer]

Yeah. Like, good edits. I feel like, very, like, summer focus.

[Brooke Miccio]

I love all of their, like. Yeah. Like, the little edits where you go and you can shop. Don't just, like, tell me what I need, please. Yeah.

[Danielle Peazer]

Do you have favorite brands that you like? Like? Cuz, like, for me, I'm honestly, I'm like, looking at Helsa, I'm like, there's certain brands where I'm like, ooh, like, let me see what they've got right now.

[Brooke Miccio]

I have, yeah. Like, a few brands that I'll check and be like, do they have anything new? I love Mother Denim, and I also love their graphic tees.

[Danielle Peazer]

Yeah, that's fun.

[Brooke Miccio]

I love a graphic tee.

[Danielle Peazer]

Mother Denim has really cute jeans too.

[Brooke Miccio]

I feel, like, really cute. I've been on a doan kick.

[Meredith Hayden]

Oh, I see that. Yeah.

[Brooke Miccio]

Like, I just love the, like, gauzy blouse that you're not gonna, like, get sweaty in in the, like, it's always. My mindset is always like, can I wear this cooking comfortably? I'm like a very comfort forward person. I get very. Again, comfort forward. That's why I was like, no, trust me. I know what you're saying.

[Danielle Peazer]

That's my lingo too.

[Brooke Miccio]

You get it.

[Meredith Hayden]

But I do get that actually, too, because I tend to stimulate it. When I go home, I have things like putting my hair up.

[Brooke Miccio]

I know.

[Meredith Hayden]

Too much.

[Danielle Peazer]

No, Doan's perfect with, like, no service. Summer off.

[Brooke Miccio]

Easy, breezy.

[Danielle Peazer]

Yeah, you do Like a love shack fancy or is that. Yeah, okay. Yeah. Yeah.

[Meredith Hayden]

For you.

[Brooke Miccio]

I love the. The, like the classic silhouette dress they have, like, in white and black. I have both. I love throwing those on over a bathing suit, but then also, like, just a bop around.

[Danielle Peazer]

Yeah, I know. Bobbing around.

[Brooke Miccio]

Right. I love something you don't really have to, like, plan for. You can just, like, put it on.

[Danielle Peazer]

And, you know, like.

[Brooke Miccio]

Oh, I have to, like. I have very curly hair naturally.

[Danielle Peazer]

Really?

[Brooke Miccio]

Yeah. And so especially in the summertime when it's humid, I, like, can't commit to blow drying it. I kind of have to lean into the curls. So I like anything that kind of goes with that vibe of, like, undone sort of thing. So I don't feel like on. Like, I'm not. My hair isn't matching the fit.

[Danielle Peazer]

No, there's not. Behind it all.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

I love hearing all of this. Yeah.

[Meredith Hayden]

Wait, I have. I want to end on questions about the cookbook because we. We. We dove in a little bit, but we're really excited. Really? Really? Yes.

[Danielle Peazer]

You guys available May 6, right?

[Brooke Miccio]

Yes.

[Meredith Hayden]

We are so excited to deep dive. Okay. I have to ask about the boyfriend roast chicken.

[Brooke Miccio]

Oh, my God. Okay.

[Meredith Hayden]

I have to know about it.

[Danielle Peazer]

Yes. I need to know.

[Meredith Hayden]

I. I mean, I know the story from you sharing it on Tick Tock and everything like that. That it is. It's a recipe that works, you're saying?

[Brooke Miccio]

Yeah, totally. Yeah, it's. It's a recipe that works. And also, like, you have like, Ina Garlic Martin's engagement. Or was that engagement chicken Meghan Markle?

[Danielle Peazer]

I have no idea.

[Brooke Miccio]

There's like, engagement chicken marry me chicken.

[Danielle Peazer]

Yeah.

[Brooke Miccio]

And I was like, oh, this is boyfriend chicken, because I don't want. I'm not trying to convince anyone to marry me right now, but, like, I was casually dating this person made this chicken, and then like, a few days later, we were boyfriend and girlfriend.

[Danielle Peazer]

Oh, thank you.

[Brooke Miccio]

It. It wasn't just the chicken. I'm sure there were other things involved.

[Danielle Peazer]

But I would hope so, yeah, we.

[Brooke Miccio]

Did break up before this book was printed. But it's okay. No worries about how, like, I was like, yeah, you got. Because some I. People had started writing in my comments, if we had broken up, and I had never really formally addressed him that that much. Like, maybe in a few videos, but never, like. So people call it. Started calling him roast chicken guy because I posted that video making him the chicken. Being like, okay, this is like a major throwback, but being like, I can't believe I'm making a chicken right now for a guy that's not even my boyfriend. And so then everyone on the Internet referred to him as Roast Chicken Guy. And then we ended up breaking up. But it's still a great recipe. And I also say in the intro, it doesn't exactly have to be about, like, impressing a potential suitor, but it's kind of just like the attitude of, like, you make it for somebody you love and care about. It doesn't have to be a man. It's just kind of like. Kind of like how you have, like, boyfriend jeans.

[Danielle Peazer]

Yes.

[Brooke Miccio]

That are, like, comfy. I don't know. It's just like. That's how I think of the word used in this context, I guess.

[Meredith Hayden]

No, I absolutely love this concept. And it was. No, because I know it's like a recipe that I would make almost for, like, my family to impress them or something. It requires time and thought, actually.

[Brooke Miccio]

Right.

[Meredith Hayden]

And love.

[Brooke Miccio]

And it, like, I think, like, there are certain things you can do in a roast chicken recipe to yield, like, a really crispy crust or something that, like, visually is really impressive. And there are certain things in the recipe that will give you a chicken that looks like the chicken you see in a magazine or instead of, like, pale and sad, which. There are recipes in here for pale and sad chicken that are also delicious. Justice. Justice for poached chicken. But.

[Meredith Hayden]

Yeah, I don't know if I can go there. That's.

[Brooke Miccio]

No, you. You do.

[Danielle Peazer]

We'll just have to try her recipe.

[Brooke Miccio]

Yeah.

[Meredith Hayden]

No, but I. I trust everything in the book. I made a version of the Greek salad that you have in here. Yes. With what I had, because, you know, I don't know how to properly grocery.

[Brooke Miccio]

So I'm working with that substitution.

[Meredith Hayden]

Yes.

[Brooke Miccio]

That's so funny because I was thinking of, like, oh, what recipe will I say for beginners? And the Greek salad was like, my, my, the thing that came to my mouth.

[Meredith Hayden]

Oh, perfect. So recommend that you could prescribe it to a beginner.

[Danielle Peazer]

You have a favorite recipe.

[Brooke Miccio]

Yeah, I really like the short rib Bolognese recipe. Because I love Bolognese, which usually uses ground meat, but I also love a braised short rib pasta. So I wanted to combine the two and use short ribs in a Bolognese recipe which uses white wine and chicken broth. So it's like a much lighter meat sauce. Yeah. And it's really good.

[Meredith Hayden]

So this book, would you say that it's really. I mean it's like it says it's recipes for everybody, for entertaining. Is it just like a. Because what I found when I was like flipping through and doing some like it's a good starter cookbook as well.

[Brooke Miccio]

Right. So I wanted to strike a good balance of like, okay, this is food I'm making on a weeknight or like for casual sort of situations. But I also wanted to give examples of like how you could dress up some of these meals. So I had that whole like making a menu section in the back where I put all the recipes into these like themed menus I love. So like you can do it has like all the recipes and then like how I would make them and then little tips. So it's kind of like an intro to cooking but then also it could be like an intro to hosting.

[Danielle Peazer]

I also love how in the beginning you put like things that like not appliances but like little. Yeah, like really beginner friendly.

[Meredith Hayden]

It is for those reasons.

[Brooke Miccio]

Totally.

[Danielle Peazer]

Like I appreciated that photography and everything.

[Meredith Hayden]

Guys, it's like absolutely stunning book and you know that is really important. Like this is important. Like okay, it's very important.

[Brooke Miccio]

That was one of the biggest priorities. Like obviously I love just like beautiful things, but you have great taste. Yeah, thank you. Taste me here. But I know that a lot of my audience doesn't actually cook. Like I'm very aware of that. And they're like, I don't even cook but I watch all your videos and I love you and blah, blah, blah. So I wanted the book to be visually interesting and fun for people to flip through even if they have zero intention of cooking anything. Like it's a fun book to have on your coffee table and just like look at the little pictures. Like there are all those illustrations and I'm glad that that translated.

[Danielle Peazer]

So it's available for pre order now.

[Brooke Miccio]

It is.

[Danielle Peazer]

Where can they shop this?

[Brooke Miccio]

Amazon, Barnes and Noble. That's all the things. All the links are on my website. I can't remember all of them. And you're going to be. I know I'm going on tour so it'll be in bookstores. Do you guys have any tips for tour? I feel like you're the pros now.

[Meredith Hayden]

So are you doing like, are you speaking in each one or doing a reading?

[Brooke Miccio]

Half of them are. Half of them are signing lines, so no like speaking. But then the other half are going to be like a one hour, like, sure. Tonk. Chat, chat situation.

[Danielle Peazer]

Oh, my gosh. Well, I feel like we always are focused on like wearing something that. Which I feel like you're really good at already. Like that you feel good in. You can move. I like to have my hair out of my face a lot of the time. Like breath spray. We brought a lot of breaths.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Because we get so.

[Brooke Miccio]

Yes, I need to get the mints. Okay. This might be like a tmi, but whenever I talk a lot, I get really bad dry mouth.

[Danielle Peazer]

Yeah, totally.

[Brooke Miccio]

So I get the mints to like help with.

[Meredith Hayden]

Oh, the salivating. Yeah.

[Danielle Peazer]

And you just a little kid. Of all the things like your mini perfume, your min.

[Meredith Hayden]

Like, and just give yourself lots of time throughout the day and stuff. I feel like we would always give ourselves like, you know, you might want to explore the city or like, you.

[Danielle Peazer]

Know, you have time.

[Brooke Miccio]

I'm going to be getting off a plane at noon and the show is going to be at 6.

[Danielle Peazer]

And then do you leave that night or will you.

[Brooke Miccio]

Yeah, or the next morning and then the show that night. But then I have to get there early to sign all the books.

[Meredith Hayden]

Oh, you're like live signing.

[Brooke Miccio]

Wow.

[Meredith Hayden]

You got to start doing like.

[Danielle Peazer]

Have you practiced signature?

[Brooke Miccio]

Yes. And it's like so, so not official. It's literally X O M E R E in like not in script. Because my name is really long ish and it's hard to write in script.

[Danielle Peazer]

I like Mayor. Do people call you Mayor?

[Brooke Miccio]

Yeah.

[Danielle Peazer]

That's cute. I love that.

[Brooke Miccio]

Yeah.

[Danielle Peazer]

Well, Mayor. Mayor.

[Brooke Miccio]

Thank you.

[Danielle Peazer]

Well, Mayor, thank you so, so much for coming on. Gals in the go. Where can everyone follow you and find you if they don't already?

[Brooke Miccio]

You can find me on Instagram and Tick Tock at Wishbone Kitchen and on YouTube now. We love that.

[Meredith Hayden]

Videos are amazing.

[Brooke Miccio]

Thank you.

[Danielle Peazer]

Quality content. We are so excited. Go pre order her book now. We'll have all the links down below and we'll see you guys next week.

[Brooke Miccio]

Bye. Pluto TV has all the shows and movies you love streaming for free. That means laughter is free. With gut busting comedies like the Neighborhood Boomerang and Ferris Bueller's Day Off. Bueller Free Mystery is free. With countless cases to crack from Criminal Minds Tracker and Matlock, I'm a lawyer like the old TV show and thrills are free with heart pumping hits like the Walking Dead and Pulp Fiction. The Feel the free Pluto TV stream Now pay Never.

[Danielle Peazer]

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[Brooke Miccio]

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[Danielle Peazer]

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[Meredith Hayden]

Take payments in person?

[Brooke Miccio]

We've got you covered.

[Danielle Peazer]

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[Meredith Hayden]

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[Danielle Peazer]

Thanks. Have a good one. Yep, that too.

[Meredith Hayden]

Want one place to manage all your.

[Brooke Miccio]

Online and in person sales? That's kind of our thing wherever.

[Danielle Peazer]

Whatever you sell. Businesses that grow grow with Shopify.

[Brooke Miccio]

Sign up for your $1 a month trial at shopify.com listen shopify.com listen.